- Servings: 2-4
¼ cup olive oil (you can use less, but c'mon, it's Greek food)
1 onion, grated
2 cloves garlic, minced
1 cauliflower head, broken into florets
1 teaspoon ground cinnamon
1 cup tomato puree
¼ cup water
1 small stick cinnamon
salt and pepper to taste
Heat the olive oil in a pot over a medium-high heat. Add the onions and garlic, and saute, stirring occasionally, until translucent but not colored, ~5 minutes (adjust the heat as needed).
Add the cauliflower, and saute for a few minutes, until it takes on a bit of color. Add the cinnamon, tomato puree, water, cinnamon stick, and salt and pepper. Bring to a boil, then reduce heat to low and cook, covered, until the cauliflower becomes tender, ~15 minutes. Stir occasionally (and gently).
Serve with feta, if desired, and crusty bread (and garlickly lemony spinach isn't too bad either).